Crisp and nutty when roasted, these winter squash seeds are as versatile as pumpkin seeds. Winter squash season is well underway, so perhaps it's high time to learn how to eat butternut squash ...

Combine everything. Spoon the mixture into the 12 waiting bun cases, sprinkle with the seeds, and bake for 20 minutes. Preheat oven to 180°C and line a bun tin with either paper cases or squares ...

A vegan butternut squash stew for your pressure cooker that ... Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any ...

Seed libraries may be especially helpful to new gardeners or growers with limited space, such as those living in dorms or ...

Here's how to buy, store, and cook with winter squash, in season in October. You've tried pumpkin seed oil and love it. It's time you try butternut squash seed oil with everything from salads to ...

Slice the butternut squash in half lengthwise and remove the seeds using a metal spoon, discarding them. Place the squash halves, cut sides facing up, in a roasting pan large enough to fit them in ...

Toss the butternut squash in a little of the oil on a roasting ... the centre with baby spinach and sprinkle with pomegranate seeds.

Drizzle this over the soup and sprinkle with the toasted seeds. Serve with either crunchy bread or a green salad. Cut the butternut into small pieces. Mix with the honey, paprika, sunflower oil ...

The Braywood opened in November on the former site of the Royal Oak in Paley Street near Maidenhead. It’s the newest venture ...